Blueberry-Orange Coffee Cake Recipe

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The orange peel and fresh juice in this cake give it a delicious aroma and a moist texture, while the blueberries add color.

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Blueberry-Orange Coffee Cake Recipe

Prep: 15 min. Bake: 1 hour 20 min. + cooling

Yield: 16-20 Servings

15 80 95

Ingredients

5 cups all-purpose flour
1 cup sugar
3/4 cup packed brown sugar, divided
2 tablespoons baking powder
1/2 teaspoon salt
2 to 3 teaspoons grated orange peel
3/4 cup cold butter
1 cup chopped walnuts
2 eggs plus 2 egg whites
2 cups milk
1 tablespoon orange juice
2 teaspoons vanilla extract
2-1/2 cups fresh or frozen blueberries
1-1/2 teaspoons ground cinnamon

Directions

In a bowl, combine flour, sugar, 1/2 cup brown sugar, baking powder, salt and orange peel. Cut in butter until mixture resembles coarse crumbs. Add nuts. Beat eggs, whites, milk, juice and vanilla; stir into dry ingredients just until moistened. Fold in berries.
Spoon half into a greased 10-in. fluted tube pan. Combine cinnamon and remaining brown sugar; sprinkle over batter. Top with remaining batter.
Bake at 350° for 1 hour 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 slice) equals 318 calories, 12 g fat (5 g saturated fat), 43 mg cholesterol, 276 mg sodium, 47 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Blueberry-Orange Coffee Cake in Country Woman Christmas , p17